Study of chemical factors, nutritional value and acceptance of dried flavored Kilka (Clupeonella cultriventris) produced by industrial method

Document Type : Research Paper

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Abstract

Objectives of the present study were to prepare dried flavored Kilka (Clupeonella cultriventris) and evaluate nutritional value, chemical factors, yeast and mold growth and shelf life of the final products. Four groups of flavored Kilka were prepared including fish that were lightly salted (group 1), lightly salted combined with vinegar (group 2), lightly salted combined with mustard sauce (group 3) and lightly salted combined with tomato sauce (group 4). Flavored Kilka were placed in an industrial dryer for 24 hours at 40 and 80oC. Packaging of samples was performed according to the conventional method. Sampling was performed after production of the final products and at intervals of 15 days. The amount of salt absorption was 24%. The amount of protein in group 3 was significantly higher than group 2 (P<0.05). During storage of samples at room temperature, the amounts of TVB-N, pH, peroxide value and Thiobarbituric acid and the levels of sensory factors such as odor, flavor and color of samples were significantly changed (P<0.05). The amounts of moisture, fat and ash remained unchanged. Flavor in the groups of 1 and 2 was not significantly changed (P>0.05), whereas Flavor in the group 3 and 4 was significantly changed (P<0.05). Color and fragility were significantly decreased in the group 3 and 4 (P<0.05). Fragility was significantly increased in group 2 compared with that of group 3 and 4  (P<0.05). Yeast and mold were not observed in experimental treatments during 45 days of storage at room temperature. Results demonstrated that vinegar treated Kilka showed the highest quality among others. Experimental treatments represented appropriate qualities during 45 days of storage at room temperature.

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Iranian Scientific Fisheries Journal
Volume 26, Issue 5 - Serial Number 103
January and February 2018
Pages 1-12

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